^lETHOD OF MA>-rrACTirRE. 507 



Do rot allow the cane to stand stripped in the field. 



Work up the cane as soon as possible after being cut. 



Defecate the juice as soon as possible after leaving the mill. 



For defecation use milk of lime, freed from coarse particles by straining: 

 add it gradually to the juice with vigorous stirring until a piece of red litmus 

 paper is turned to a pale purple. 



Heat the juice quickly to the boiling point, as shown by the swelling and 

 breaking of the scum. 



Remove the scum after allowing the juice to remain quiet for five minutes. 



Draw oflF the clear juice through an aperture near the bottom of the defecator 

 into the evaporating pan. 



And sulphurous acid to the clear juice until a piece of blue litmus paper is 

 reddened.* 



Evaporate down until it reaches a density of 45^ B.. or, if boiled in an open 

 pan. to a boiling temperature of 234° F. 



Place in a warm room to crystallize, and in about a week it will be ready to 

 separate. 



Sterling Si/rup Works, Sterling, Kansas. 



1. Juice received in large tanks (5<X) gallons), divided by a parti- 

 tion, one side being filled with hav, through which the juice is filtered. 



2. In the defecator, lime is added to the cold juice till blue litmus 

 shows only a faint tinge of red. Then the juice is heated to 180° F. 

 The steam is turned off, the scum removed, and the juice allowed to 

 settle. 



3. After settling, the defecated juice is drawn into the evaporator, 

 heated by steam-pij^es, and, with skimming, reduced to 22^ Beaume. 



4. The semi-syrup is now exposed to sulphurous acid fumes as it is 

 drawn fn^m the evaporator into tanks, where it remains until suffi- 

 ciently settled. 



5. The semi-syrup is then evaporated in the " finisher," heated bv 

 copper coil, to 35° Beaume, and from the finisher drawn into a cooler 12 

 feet long and 2 feet wide, in which it is quickly cooled by means of 

 manifold pipe, through which cold water is circulated. 



6. After cooling, the syrup is stored in large tanks until all fr.jth 

 has risen to the surface, and is then drawn into barrels. 



Xelson Malthy, Geneva, Ohio. 



1. Cane crushed in 3 roll mill. Juice passes through a straw 

 filter. 



2. Juice heated in the defecator by steam to 180" F. , and then 



*This step may be omitted if no excess of lime has been added during defe- 

 cation. It will have no effect on the quantity of sugar obtained, but will make 

 a lighter colored molasses. 



